For the pastry

Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

100g lard, diced

600g plain flour, plus extra for dusting

1 large egg, beaten with 2 tbsp milk

Method

To make the pastry, rub the butter, lard and 1 tsp salt into the flour with your fingertips, or mix in a food processor. Blend in 8 tbsp cold water to make a firm dough. Cut into 8, cover with cling film and chill for 20 mins.

Heat oven to 220C/200C fan/gas 7. Mix together the beef, onions, potatoes, swede, 1 tbsp black pepper and 1 tsp salt. Roll out each piece of dough on a lightly floured surface to make a round about 20cm across. Use a plate or base of a cake tin to trim the shape.

Pack an eighth of the beef mixture down the centre of each pastry round, leaving a margin at each end, then top with a good spoonful of pickle. Brush all round the edges of the pastry with some of the beaten egg, then carefully draw up the pastry on each side so that it meets at the top, and pinch together to seal.

Lift the pasties onto 2 non-stick baking sheets, brush with egg and bake for 10 mins. Then reduce oven to 180C/ 160C fan/gas 4 and bake for a further 45-55 mins until golden.

Tip

Freeze baked or uncooked

To freeze, wrap in cling film and pack into
a container to stop the pasties from getting
crushed, and freeze for up to 3 months.
Thaw in the fridge if already cooked, or
bake from frozen as directed, adding
10 mins extra baking time.

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